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Pan-fried Foie Gras, Macaroni With Louis D’Or Cheese, Morels And Fiddlehead Ferns

By Chef Daniel Vézina, Executive chef and co-owner, Laurie Raphaël, Quebec City

Daniel Vezina

Daniel Vezina

Daniel Vézina has been a driving force in the restaurant industry in Québec for nearly 35 years.

In 1991, he opened Laurie Raphaël in Québec City with partner Suzanne Gagnon. In 2007, they opened a second restaurant on the mezzanine level of Hôtel Le Germain in downtown Montréal. Driven by a desire to share his culinary knowledge, Vézina has been publishing since 1997, and teaching cooking classes in his Atelier in Québec City since 2005.

Louis d’Or from Fromagerie du Presbytère was named best Swiss-type Cheese at the 2015 Canadian Cheese Grand Prix.

INGREDIENTS

Foie gras

  • 1 lobe duck foie gras (500 g/1 lb)
  • Salt and freshly ground pepper

Macaroni with morels and fiddlehead ferns

  • 250 g (½ lb) long macaroni (perciatelli)
  • 250 g ( ½ lb) fiddlehead ferns
  • 250 g ( ½ lb) morels
  • 2 tbsp clarified butter
  • Salt

Louis d’Or cheese cream

  • 1 tbsp shallots, chopped
  • 1 tbsp clarified butter
  • ¹⁄³ cup white wine
  • ½ cup cream
  • 3 tbsp Louis d’Or, Fromagerie du Presbytère, grated
  • 3 tbsp milk
  • Salt and pepper

Cranberry juice sauce

  • 1 tbsp shallots, chopped
  • 1 tbsp clarified butter
  • ¹⁄³ cup red wine
  • ¹⁄³ cup cranberry juice
  • 1 cup reduced duck or veal stock
  • 3 tbsp dried cranberries
METHOD

Serve 4

Foie gras

  1. Allow the foie gras to reach room temperature— about one hour.
  2. Separate the two parts of the foie gras.
  3. Partially devein each lobe half by pulling the veins from the base. This step must be done carefully by cutting along the vein with the tip of a small knife so as not to damage the foie gras.
  4. Cut four 70 g to 80 g (2.5 oz to 3 oz) slices and make shallow crisscross lines on one side using a knife that has been immersed in hot water.
  5. Put the slices in the refrigerator immediately until it is time to fry them.

Macaroni with morels and fiddlehead ferns

  1. Cook the macaroni in plenty of water with a pinch of salt and 15 ml (1 tablespoon) of olive oil. The pasta should be cooked al dente. Drain in a colander.
  2. Clean the fiddle head ferns under cold water and drain.
  3. Bring the water to a boil with a little salt, and cook the fiddlehead fern for about five minutes.
  4. Plunge them into ice water, drain and slice horizontally.

Louis d’Or cheese cream

  1. Sauté the shallot in the clarified butter and deglaze with the white wine; reduce by half.
  2. Add the cream and reduce again by one-third.
  3. Season and add the grated Louis d’Or cheese.
  4. Remove from heat and set aside.

Cranberry juice sauce

  1. Sauté the shallot in the butter in a pan and deglaze with the red wine and cranberry juice.
  2. Reduce by half and add the reduced duck stock and dried cranberries. Let simmer gently. Adjust the seasoning.

Cooking the foie gras

  1. Season the foie gras slices.
  2. Heat a nonstick sauté pan over high and sear the slices on the crisscrossed side, then turn over. Remove immediately to a small sheet pan without the cooking fat. Set aside.

Final steps of the macaroni

  1. Sauté the fiddlehead ferns and morels in a little clarified butter in a large pan. Season.
  2. Add the pasta and part of the Louis d’Or cheese cream.
  3. Add the milk to the remaining Louis d’Or cheese cream and keep warm in a small pan.
  4. Mix thoroughly with tongs, talking care not to break the macaroni. Adjust the seasoning again.

Final steps & presentation

  1. Reheat the foie gras slices in the oven for two to three minutes at 160°C (325°F).
  2. Meanwhile, place the macaroni, fiddlehead ferns and morels on very hot plates.
  3. Heat the remainder of the Louis d’Or cheese cream with a little milk and make an emulsion using a hand blender.
  4. Pour the Louis d’Or cheese cream and cranberry juice sauce around the foie gras.
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